By the Gracious Vegan
Turkish red lentil soup is a great soup for your regular rotation. It’s quick, cheap, and filling. It works well any time of year and is perfect for when you’re feeling under the weather. You can keep it simple or dress it up with lots of toppings.
Freezes well. Instant Pot instructions at bottom.
Makes 7 servings
Put all ingredients in a Dutch oven or soup pot, bring to a boil, and simmer, covered, 30 minutes, until the rice is cooked and the lentils have virtually dissolved into a puree.
8 cups vegetable broth
2 cups red lentils
1/4 cup uncooked white rice or 3/4 cup cooked brown rice*
2 Tablespoons tomato paste
2 Tablespoons sweet paprika
1/2 teaspoon urfa biber or Aleppo pepper or 1/4 teaspoon red pepper flakes
1 medium onion, finely chopped
1 medium tomato, finely diced
Add salt to taste. Add a little water if it’s too thick.
Salt to taste (1.25 teaspoons)
* Some stores, like Trader Joe’s, offer pre-cooked frozen brown rice in the frozen foods aisle.
For the Instant Pot: Put the main list of ingredients in the Instant Pot.
Use 7 cups vegetable broth instead of 8 cups
Valve in the sealing position
“Manual” setting for 10 minutes
10-minute natural release
Stir in the salt
Timing: hands-on time 15 minutes; total time: 50 minutes
Nutrition: whole-food unprocessed; WFPBNO
Nutritional information per serving: 221 calories, 0g fat, 0g sat. fat, 39g carbs, 1011 mgsodium, 9mg fiber, 16gprotein